Continuing the Valentine celebration of the couples that will stay together forever, here’s to sausages and lentils! They are ingredients that sit so perfectly alongside one another it’s a wonder lentils are such a vegetarian staple – it must always feel like something is missing. Pork and pulses in general work very well together – chickpeas and chorizo, ham hock and white beans…good, hearty, frugal food.

Serves 2

4 Italian sausages

1 rasher of smoked streaky bacon, chopped into lardons

1 small onion, peeled and finely chopped

1 stick celery, finely chopped

100g Puy lentils

Chicken stock

Cream

Tarragon

Parsley

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– The Matthew Fort method for sausages is the one for me; long and slow. So get a frying pan over the lowest heat possible and gently cook the sausages for an hour or so, giving them a nudge every now and then.

– Meanwhile, fry the bacon until crisp, then add the onion and celery and cook until soft. Add the lentils and enough stock to cover them, bring to a boil and simmer for 20 minutes.

– Season with salt and pepper and add a splash of cream, chopped parsley and tarragon. Simmer for another 5 minutes, and serve on warm plates with the sausages and a green salad.